Effect of aging method on tenderness and consumer sensory evaluation of beef strip loin and rib steaks

被引：0
|
作者：
Arseneau, J. D. [1 ]
Selby, T. L. [1 ]
Claeys, M. C. [1 ]
Forrest, J. C. [1 ]
Linton, R. H. [1 ]
Lemenager, R. P. [1 ]
机构：
[1] Purdue Univ, W Lafayette, IN 47907 USA
来源：
JOURNAL OF ANIMAL SCIENCE | 2004年 / 82卷
关键词：
beef; carcass; aging;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：57 / 57
页数：1
相关论文
共 50 条
  • [21] Consumer evaluation of beef of known categories of tenderness
    Boleman, SJ
    Boleman, SL
    Miller, RK
    Taylor, JF
    Cross, HR
    Wheeler, TL
    Koohmaraie, M
    Shackelford, SD
    Miller, MF
    West, RL
    Johnson, DD
    Savell, JW
    JOURNAL OF ANIMAL SCIENCE, 1997, 75 (06) : 1521 - 1524
  • [22] Effect of moisture enhancement on sensory attributes, tenderness, and retail color of beef steaks from the rectus femoris.
    Kuber, P. S.
    Radnuz, A. E.
    Vieson, M. D.
    Zerby, H. N.
    Moeller, S. J.
    Bard, J. L.
    Naber, A. C.
    Brueggemeier, K. M.
    Dunlap, G. R.
    Gwartney, B. L.
    JOURNAL OF ANIMAL SCIENCE, 2006, 84 : 57 - 58
  • [23] Effect of moisture enhancement on sensory attributes, tenderness, and retail color of beef steaks from the gluteus medius.
    Vieson, M. D.
    Kuber, P. S.
    Zerby, H. N.
    Radunz, A. E.
    Moeller, S. J.
    Bard, J. L.
    Naber, A. C.
    Brueggemeier, K. M.
    Dunlap, G. R.
    Gwartney, B. L.
    JOURNAL OF ANIMAL SCIENCE, 2006, 84 : 55 - 55
  • [24] Effect of moisture enhancement on sensory attributes, tenderness, and retail color of beef steaks from the vastus lateralis.
    Kuber, P. S.
    Radunz, A. E.
    Vieson, M. D.
    Zerby, H. N.
    Moeller, S. J.
    Bard, J. L.
    Naber, A. C.
    Brueggemeier, K. M.
    Dunlap, G. R.
    Gwartney, B. L.
    JOURNAL OF ANIMAL SCIENCE, 2006, 84 : 112 - 114
  • [25] Muscle-specific effect of aging on beef tenderness
    Nair, Mahesh N.
    Canto, Anna C. V. C. S.
    Rentfrow, Gregg
    Suman, Surendranath P.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 100 : 250 - 252
  • [26] Impact of elevated aging temperatures on retail display, tenderness, and consumer acceptability of beef
    Cassens, Andrew M.
    Arnold, Ashley N.
    Miller, Rhonda K.
    Gehring, Kerri B.
    Savell, Jeffrey W.
    MEAT SCIENCE, 2018, 146 : 1 - 8
  • [27] CALCIUM-CHLORIDE CONCENTRATION, INJECTION TIME, AND AGING PERIOD EFFECTS ON TENDERNESS, SENSORY, AND RETAIL COLOR ATTRIBUTES OF LOIN STEAKS FROM MATURE COWS
    DILES, JJB
    MILLER, MF
    OWEN, BL
    JOURNAL OF ANIMAL SCIENCE, 1994, 72 (08) : 2017 - 2021
  • [28] National Beef Tenderness Survey-2022: Consumer Sensory Panel Evaluations and Warner-Bratzler Shear Force of Beef Steaks From Retail and Foodservice
    Gonzalez, Ayleen A.
    Williams, E. Paige
    Schwartz, Trent E.
    Arnold, Ashley N.
    Griffin, Davey B.
    Miller, Rhonda K.
    Gehring, Kerri B.
    Brooks, J. Chance
    Legako, Jerrad F.
    Carr, C. Chad
    Mafi, Gretchen G.
    Lorenzen, Carol L.
    Maddock, Robert J.
    Savell, Jeffrey W.
    MEAT AND MUSCLE BIOLOGY, 2024, 8 (01):
  • [29] Prediction of beef tenderness and juiciness using consumer and descriptive sensory attributes
    Martinez, Hillary A.
    Miller, Rhonda K.
    Kerth, Chris
    Wasser, Bridget E.
    MEAT SCIENCE, 2023, 205
  • [30] THE EFFECTS OF MARBLING LEVEL, ELECTRICAL-STIMULATION, AND POSTMORTEM AGING ON THE COOKING AND PALATABILITY PROPERTIES OF BEEF RIB-EYE STEAKS
    JONES, SDM
    JEREMIAH, LE
    TONG, AKW
    LUTZ, S
    ROBERTSON, WM
    CANADIAN JOURNAL OF ANIMAL SCIENCE, 1991, 71 (04) : 1037 - 1043
12345